Rosemary Roasted Chicken with Potatoes

Rosemary Roasted Chicken with Potatoes

Spices:
2 teaspoons paprika
1 ½ teaspoons crushed rosemary leaves
1 teaspoon minced garlic
½ teaspoon coarse ground black pepper
1 teaspoon salt

2 Tablespoons olive oil
2 bone-in chicken breasts, skin removed (about 2lb)
1 ½ lb red potatoes, washed (skin left on), cut into 1 inch cubes

Preheat oven to 400 degrees (bake; not convection)

Line a baking sheet with non-stick foil. Spray foil with non-stick cooking spray.

Mix oil and all of spices in a large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in a single layer on baking sheet. Bake for 1 hour 10 minutes, turning chicken and potatoes occasionally to give even color.

***Note: You may want to remove the potatoes (to prevent over-cooking) 10-15 minutes before the chicken is ready; if so, remove to serving bowl, cover to keep warm, until ready to serve with chicken.

Serves 2-4